St. Landry democrat. (Opelousas, La.) 1878-1894, 1887-06-04
DINNER,

Drowned Potato Soup.
Baked Shad With Brown Gravy.
Larded Leg of Mutton.
Green Peas.
Stewed Macaroni.
Strawberry ShOrtcake.
Coffee.
Drowned PoTATo SoUP.-A dozen potatoes
of fair size. half an onion, sliced two
quarts of boiling water, two tablespoonful
of chopped parsley, two eggs beaten light,
half cupful of milk; pepper, salt and
cleared dripping for frying; tablespoonful
of butter. Heat the dripping in round
bottomed saucepan and fry the potatoes
(peeled very carefully. so as TO leave all the
for half an hour and onion to fine brown;
drain, drop them in the boiling water and
cook soft. Rub through the colander back
into the kettle with the water in which they
were boiled; add the parsley, stir to bub-
bling boil and season with pepper and salt.
Heat the milk in another saucepan, melt the
butter in it, add the eggs, stir one minute;
take the soup kettle from the fire. pour in
the milk and eggs and serve at once. II
the potatoes do not thicken the water to
PURGE roll the butter in tablespoonful OF
-four and stir directly into the soup kettle in
stead of into the milk.
SHAD$ BAKED WITH WINE SAUCE.-Clean
without splitting the fish, leaving on head
and tail. Lay in dripping-pan, pour asmall
cupfnl of boiling water 1t, invert another
dripping-pan upon the lower and bake one
hour, baSting six times with butter and water
from the dripping-pan. Transfer the fish to
hot platter, strain the gravy into sauce
pan, thicken with a heaping teaspoonful of
Drowned -four, season with salt and pepper.
Pour over the fish and send to table covered.
LARDED LEG OF MuTToN.-Cut halfinch
wide strips of fat salt pork into lengths OF
four inches. With narrow-bladed knife
make horizontal missions in the meat to the
bone, and where this does not oppose the
blade, clear through the Joint Roll these
''lardoons" in mixture of pepper mace and
vinegar and insert in the holes made by the
knife. If you have larding needle the task
is easier Set the meat in dripping-pan,
dash cupful of boiling water over it, and
roast ten minutes for each pound, bastlng
often Ten minutes before taking it up rub
over with mixture of a teaspoonful OF but
ter and two tablespoonful Of tart jelly.
Strain the gravy, pour off the fat and thicken
what is left with Drowned flour, season with
salt and pepper, boil up and serve in boat.
GREEN PEAs.-Boil the pods fifteen minutes
in slightly sailed water; strain them
out, drop in the peas and cook tender, but
not until they break Drain dry; stir salt.
pepper PEP and good lump OF butter Serve
STEwED MAcARoNI.-Half a pound OF
"pipe' or of 'straw macaroni, one cup OF
milk one teaspoonful of minced onion, one
tablespoonful butter, half cupful OF cheese,
pepper and salt to taste, bit Of soda in the
milk Break the macaroni into short pieces
and cook about twenty minutes in boiling
water. sailed. Meanwhile, heat the milk
dropping in tiny pinch of soda with the |
onion) to the scalding point. Strain out the
onion, drain the water from the macaroni |
and put the milk into saucepan. Stir in
the butter, cheese, pepper and salt, finally
The macaroni Cook three minutes and turn
into deep dish.
SrRAwBERRY SHoRTcAKE.-One cup of pow
Tered sugar, one tablespoonful Of butter,
hree eggs, one rounded cup of prepared